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Honey Cashew Cookie Bars

Honey Cashew Cookie Bars are chock full of crunchy cashews in chewy honey caramel on a brown sugar shortbread base, all drizzled in chocolate.

Honey Cashew Cookie Bars

When I first came up with the idea to use cashews in this recipe, I immediately thought of my Mom who is a big fan of cashew nuts. I must stick a few in the freezer for her.

These are one of my favourites in the dozens of cookie recipes available here on Rock Recipes. I share my Mom’s love of cashews and the chewy honey caramel on a brown sugar shortbread base is as near to simple perfection as I can imagine. I had to force myself away from these after the third cookie.

A little chocolate is never a bad thing but honestly, these simple cookie bars are absolutely delicious all on their own; try them whichever way you like.

Originally published November 29, 2011.

Honey Cashew Cookie Bars

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Bring to a gentle boil and simmer for only a minute or two before stirring in the cashews.

As soon as the bottom has baked for 20 minutes, pull it out of the oven and spread the topping evenly over the base and return to the oven for an additional 20 minutes. Careful not to over bake these or the caramel top will go brittle and not chewy. If you have a candy thermometer you can test the top layer to ensure that it is somewhere between 245 to 250 degrees F when fully baked.

Cool completely the pan on a wire rack.

Drizzle the tops with the melted chocolate if you choose. These are exceptionally good without the chocolate too.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Salty sweet treats are pretty trendy these days (ie salted caramel) so I’d give it a try. Roll the salted cashews over a clean tea towel with your palms to remove some of the salt and use unsalted butter in the recipe if you can. They might just be great.

These are AMAZING. We didn’t use the chocolate drizzle either. My husband made these for dessert after Christmas dinner – it will be a miracle if they even make it that long. We couldn’t find unsalted cashews, so we used salted – still amazing (or, maybe more amazing, we haven’t tried with unsalted).

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Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!

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